These baked mushrooms with sausage, bacon and tomatoes can be served for breakfast, lunch or as an appetiser at your next dinner party.
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Ingredients
- 6 very large field mushrooms
- 75g butter, at room temperature, plus extra for greasing
- 1 heaped tbsp chopped fresh thyme leaves
- 4 pork and herb sausages, skinned
- 100g smoked bacon lardons
- 1 beef tomato, cut into small dice
- 6 tbsp coarsely grated Cheddar
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Method
- The night before, remove the mushroom stalks and chop finely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
- Pull the sausagemeat into small pieces and pile onto the mushrooms with the lardons and tomato. Season lightly, cover and chill overnight.
- The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the bacon and sausage are lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes.
Nutrition
- 307kcals Calories
- 27.7g (14.8g saturated) Fat
- 10.5g Protein
- 3.6g (1g sugars) Carbs
- 1.7g Salt
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